Asia and Pacific,  India,  Karnataka

Meat Feast at Karnivore Kitchen

As I got out of the car in front of @kalyan_gopalakrishna house, I could smell the warm waft of spices and curry.

Kalyan is really passionate about his meat dishes and loves talking about food and loves eating.

The clock was just ticking away as I sat and listened to his experiences of running his home-based business .

Kalyanโ€™s speciality is Old Bangalore Naati Oota.  This cuisine is influenced by early migrants from Tamil Nadu, Andhra Pradesh and parts of Karnataka who settled in Bengaluru in the early 20th century.  The dishes are predominantly non-vegetarian.

He cooked me an assortment of his signature dishes and I am highlighting some of it here:

๐—•๐—ฎ๐—ป๐—ป๐˜‚๐—ฟ ๐— ๐˜‚๐˜๐˜๐—ผ๐—ป ๐—ฃ๐˜‚๐—น๐—ฎ๐—ผ โ€“ certainly one of the richest and tastiest mutton pulao I have ever tasted but not something I will indulge in weekly.  He calls it โ€œoilless cookingโ€ jokingly because he uses the fat of the Bannur mutton to cook the pulao. The rice was so aromatic and tasty.

๐—ž๐—ต๐—ฎ๐—ถ๐—บ๐—ฎ ๐—จ๐—ป๐—ฑ๐—ฒ ๐—ฆ๐—ฎ๐—ฎ๐—ฟ๐˜‚ โ€“ smooth, rich, moist, and flavourful mutton balls of hand-minced Bannur lamb and his own signature spices.  He had used the marrow bones to add flavour to the gravy.

๐—•๐—ฎ๐—ป๐—ป๐˜‚๐—ฟ ๐—Ÿ๐—ฎ๐—บ๐—ฏ ๐—ข๐—ฟ๐—ด๐—ฎ๐—ป๐˜€ ๐—ฃ๐—ฒ๐—ฝ๐—ฝ๐—ฒ๐—ฟ ๐—™๐—ฟ๐˜† -I am no fan of offal but Kalyan convinced me to taste this dish.  He had made an excellent dish with the lambโ€™s liver, heart, kidneys, and other parts with just a few ingredients. 

๐—ฃ๐—ฎ๐—ป๐—ฑ๐—ถ ๐—–๐˜‚๐—ฟ๐—ฟ๐˜† โ€“ he had used pork belly for this Coorg influenced dish.  The meat was moist and the masala finger licking good.

Apart from catering from home, @kalyan_gopalakrishna also does lots of collaborations and pop-ups too. If you have craving to eat his meat dishes, place your orders through his Instagram handle